I wanted to dress up our Sitka sockeye salmon for a dinner party, so I created this modification to the classic oyster dish that makes for an elegant and absolutely delicious preparation for salmon. We all agreed that it's the best salmon dish we've ever eaten! Nice enough for company, easy enough for weeknights.
Ingredients
2 sockeye (or any other species) salmon filets, bones removed Available in Our Seafood Subscription Box
3 slices bacon
1 shallot, sliced
2 T butter
1 c baby spinach, chopped
1/2 c parsley, chopped
1/2 t dried tarragon
4 T grated parmesan cheese
2 T mayonaise
6 ritz crackers, slightly crushed Salt & Pepper
Directions
Make the Topping
Preheat oven to 425 degrees. Saute bacon in medium skillet until crispy, remove from pan. Crumble when cool. Drain any bacon fat for another use, then add butter to the pan. Saute shallot over medium low heat in butter until soft, approximately 5 minutes.
Add spinach, parsley and tarragon and cook on medium low until spinach is wilted, approximately 3 minutes. Remove from heat and add bacon, cheese, mayonnaise and crackers, stir well. Set aside.
Bake the Salmon
Salt and pepper fish to taste, bake fish on parchment lined dish for 7 minutes. Remove from oven, spread topping on each filet, pressing down gently if needed to keep it on the fish. Bake another 3-4 minutes (depending on thickness) or until fish is cooked through.
